Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is a really good recipe from Martha Stewart's Everday Food magazine (Issue #5). Very tasty indeed!

Ingredients Nutrition

Directions

  1. Heat oil in medium pan over medium low heat.
  2. Add onion, garlic, jalapeno and chili powder.
  3. Cook until onion is clear.
  4. Add tomatoes and 1/2 cup water to pan.
  5. Add salt and pepper.
  6. Bring to a boil.
  7. Return heat to medium low.
  8. Cook, gently crush tomatoes with a wooden spoon until sauce is thickened.
  9. Add lime juice.
  10. Let sauce cool before storing.
  11. Heat a skillet over medium high heat.
  12. Warm each tortilla, about 10 seconds per side.
  13. Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.
  14. Roll tightly.
  15. Place the seams side down in a 9x13 baking dish.
  16. When ready to bake, preheat oven to 450°F.
  17. Top with sauce and remaining cup of cheese.
  18. Bake until cheese is melted and tortillas heated through.
  19. For a crisper top, put under broil for an additional 1 - 2 minutes.
  20. Enjoy!
Most Helpful

5 5

Good enchiladas! I used a rotisserie chicken and made as directed except that I used a 4-cheese Mexican blend. Simple and good. Thanks Shannon.

5 5

Wonderful. Made this at 4 am, i had done the sauce earlier then got hungry lol. I thought it would be rather bland because the sauce didnt have much zip, but with the jalapeno's on the chicken, it just worked like a dream. Easy too. I will freeze the rest of the sauce, and anytime i buy rotisserie chicken i have a great dinner